How to make Bread Pakora -

Delicious spicy potato mixture sandwiched between bread slices, dipped into gram flour batter and deep fried to make these delicious pakoras

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : White bread , Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Bread Pakora checkout Bread Bonda, Bread Upma, College Sandwich, Mithai Toast . You can also find more Snacks and Starters recipes like Matar Paneer Pizza Chana roast Spicy Paneer Fritters Proteinous Poha

Bread Pakora

Bread Pakora Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bread Pakora Recipe

  • White bread 8 slices

  • Potatoes ,boiled,peeled and grated 3 medium

  • Gram flour (besan) 1 1/2 cups

  • Fresh coriander sprigs 6-7

  • Garlic 8-10 cloves

  • Green chillies 2

  • Ginger ,roughly chopped 1/2 inch

  • Oil 1 tablespoon + for deep frying

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Curry leaves 5-6

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Baking soda 1/2 teaspoon

  • Date and tamarind chutney to serve


Step 1

Put coriander sprigs, garlic cloves, broken green chillies, ginger and 1-2 tablespoons water in a mixer jar and grind into a smooth paste. Transfer into a bowl.

Step 2

To prepare stuffing, heat 1 tablespoon oil in a non-stick pan, add mustard seeds and let them splutter. Add ¼ teaspoon asafoetida and curry leaves, mix and saute for 1 minute.

Step 3

Add the coriander-garlic-green chilli-ginger paste, salt and ¼ teaspoon turmeric powder, mix well and sauté for 1 minute. Add grated potatoes, mix well and cook on medium heat for 2 minutes. Transfer onto a plate and let it cool down to room temperature.

Step 4

Heat sufficient oil in a kadai.

Step 5

To make the batter, take gram flour in a bowl, add red chilli powder, remaining turmeric powder, remaining asafoetida, salt and baking soda and mix well. Add sufficient water, gradually, and whisk well to make a smooth and semi-thick batter.

Step 6

Keep 4 bread slices on the work top and spread some potato mixture on them. Cover with the remaining 4 slices and press slightly. Cut each sandwich into 4 triangles.

Step 7

Dip each triangle in the batter, slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 8

Arrange them on a serving plate and serve hot with date-tamarind chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.